Thai Vegetable Curry
A mild aromatic vegetable curry.
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Serves: 3
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1 Tbsp vegetable oil
1 green pepper - sliced
110g (4oz) baby sweetcorn - sliced
1 x 227g can bamboo shoots - drained
1 jar Sharwood's Thai Spice Blend
200ml (1/3 pint) coconut milk
1 Tbsp coriander or basil - chopped to garnish
Cooking Method
Heat the oil in a wok or deep-sides frying pan. Stir-fry the pepper, sweetcorn and bamboo shoots for two minutes. Add the spice blend and coconut milk and simmer uncovered on a medium heat for ten minutes. Garnish with fresh basil or coriander and serve.
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